Shortcrust pastry biscuits with chocolate core

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Knead 75 g icing sugar, butter, flour and egg in a mixing bowl first with the dough hooks of the hand mixer, then quickly with your fingers to a smooth dough. Form the dough into a ball, wrap in foil and chill for approx. 30 minutes.

2. 2

   Wrap the dough from the foil and divide it into 2 equal pieces. Form dough pieces into a roll, divide each roll into approx. 8 pieces of the same size and form into balls. Press the balls flat, place a chocolate drop on each ball.

3. 3

   Roll out the dough and form into a ball again.

4. 4

   Place the dough balls on a baking tray lined with baking paper, leaving a gap of approx. 1 cm between them. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 15 minutes.

5. 5

   Let the biscuits cool down for about 5 minutes, turn them in remaining icing sugar and let them cool down on a cake rack.

Nutrition Facts

KCAL
150 kcal

CARBS
20 g

FATS
7 g

PROTEINS
2 g